- Mar 30, 2018
Corn Bread Thanksgiving Stuffing
- 16 Oz. of Dry Corn Bread Mix
- 2 Tablespoons of Butter
- 3 Stocks of Celery, Chopped
- 1 Onion, Diced
- 2 Cups of Chicken Stock
- 2 Tablespoons of Dried Sage
- Salt & Pepper to taste
Make the cornbread according to the instructions on the box.
When the cornbread is done, let it cool.
Put the butter on the griddle.
Add the onions and celery and cook until they start to get soft.
Add all the cornbread and use a metal spatula to roughly chop it up.
Add the chicken stock about ½ cup at a time to let the corn bread absorb it.
Add the sage and salt and pepper to taste. Continue to cook the stuffing until it starts to brown.